Making your own homemade hamburgers is not rocket science, but you get to squish the mixture through your fingers so it is almost as much fun as making a rocket.
I love the tongue poking out in this picture…a sure sign of intense concentration!… serious business this!
Scoop out tennis ball sized portions and roll them in your hands until smooth.
Pat the burgers at least 50 times each (not my instruction but the sous chef seemed to think it was necessary)
Ingredients (serves 6)
- 750g beef mince
- 1 large brown onion
- 2 garlic cloves, crushed
- 1 tbs Worcestershire sauce
- 2 tsp BBQ sauce
- 1/4 cup chopped fresh continental parsley
- 70g (1 cup) breadcrumbs, made from day-old bread
- 1 egg, lightly whisked
- Salt & ground black pepper, to taste
- Buy mince that is not too fatty because the excess fat comes out during cooking, causing the patties to shrink and toughen and makes the BBQ hard to control, but don’t buy mince that is too lean ( is that possible?) because the patties will then be dry with little flavour.
- Breadcrumbs are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked patties a lighter, tenderer texture.
- The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
- Throw everything except the mince into a food processor and chop until it is fine. Season with salt and pepper.
- Mix with your hands until evenly combined.
- Divide the mixture into 6 equal portions (you can use a 125mls / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
- Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop.